Dense, soft waffles are packed with your favorite allergy-friendly combo: SunButter and banana. These couldn’t be easier as you literally put all of the ingredients in a blender and then pour into your waffle maker. Great for busy mornings, or on a weekend when you want a hot breakfast. These Blender Buckwheat SunButter & Banana Waffles are free of: gluten, dairy, egg, soy, peanuts and tree nuts. They’re also top-8-free and vegan too!

I loved, Loved, LOVED beef stroganoff growing up. And, since my son can’t have beef, dairy, egg, or wheat–we haven’t had it in years. And, it’s not like it’s a popular dish you can get at a restaurant. I’d order it if I could–but it’s not like pizza where you can have knock offs wherever you go.

So, sadly–it’s probably been 5, if not almost 6 years since I’ve had its creamy goodness.

We do a decent amount of vegan dinners simply because I like to go meat-less (less money, better for the environment, quicker…etc.) here and there, and since my son can’t do eggs or dairy vegan fits the bill nicely. So–we’ve done a lot of mushrooms in the past–I don’t know why on earth I didn’t think of subbing out the typical beef for mushrooms. They’re so meaty, hearty and have such a similar texture! And, they don’t take as long to cook and they’re SOOO much more inexpensive.

If you don’t need to be gluten-free, feel free to sub out gluten-free noodles for the typical egg noodle. But honestly, this cream sauce is so divine, I doubt you’ll even notice there is anything underneath it.

My husband is your classic male–he doesn’t love when I do meatless, and he especially doesn’t love mushrooms. He’ll be polite and have a few, but in doing dishes I always see a ton of mushrooms pushed to one side (do I have three children…or four?? haha). So, I about fell out of my chair when he said how much he enjoyed it, went back for seconds and BEAT me to the leftovers–as in cleaned the container. WHAT??? He was even excited when I made it again so I could take photos. I’ll just start patting myself on the back now…maybe even add a slow clap.

The only thing my husband and I disagreed on was how much pepper to put. I think stroganoff should be quite peppery, especially if you were used to doing like a heavily salt-and-peppered steak. But, he feels this has a little much. I put in the recipe how much I like, but perhaps you can do a half of that and start adding more and tasting as you go.

This honestly doesn’t take more than 20 minutes. I think it takes longer to boil the water and the noodles than it does to put together this heavenly sauce. This Vegan & Gluten-free Mushroom Stroganoff is wonderfully quick so it’s perfect for busy weeknights, or a night when you need a little comfort, nostalgic food. Enjoy!

½ a container (4 oz) of dairy-free cream cheese (Tofutti is made of soy, but we can have soy so we use that. If you need a soy-free version check out daiya).

chives, or the tops of green onions for garnish

Instructions

Heat the olive oil in a saute pan over medium heat. Add the red onion and soften for 1-2 minutes. Add the garlic and heat until fragrant. Add the mushrooms and cook until they're soft and brown. Add the cornstarch and stir until the vegetables are coated. Add the water, salt, pepper and bouillon. Using a flat whisk, stir until everything is combined and you've scraped the bottom of the pan for any remaining bits. Add the cream cheese and stir until smooth. Allow the sauce to thicken and simmer for about 5 minutes.

The end-all, be-all of pasta salads. Full of veggies like artichoke hearts, asparagus and black olives this mother-load of Mediterranean flavors swimming in a homemade creamy Italian sauce will blow your mind. Plus, this can serve as a side or entree AND is free of: wheat, dairy, egg, soy, peanut & tree nuts. It’s also gluten-free and vegan.

You know when you read over a recipe and with every line you think: “YES! I like that. Ohh…I like that too.” and on, and on it goes?

That’s how this recipe was. I’m a big fan of asparagus. I love salty black olives. Artichoke hearts are my spirit animal. And so on.

So, when I saw it had dairy–I thought: “There has to be a way!”

Pasta salads are my BFF that get me through the summer. I want something fresh, I want something cool and darn it–it better have some carbs.

Thankfully, this all came together and I remember almost shouting “Hallelujah!” when I took my first bite. Since then I’ve served it to my mom and got her full stamp of approval. Plus, I’ve made it a million times this summer and I honest-to-goodness look forward to it E.V.E.R.Y.T.I.M.E.

So, if the August heat still has you down, and you’ve worn out your other tried-and-true summer recipes–please, PLEASE give this one a try.

Did I mention that the homemade dressing is done in your blender too? Right??! How much better can this summer recipe get?

Slathered in an allergy-free version of Creamy Italian Dressing and flush with ripe summer veggies, this will be your favorite pasta salad of all time. It certainly is mine.

AND–if you want to add some meat (I know my husband does) I have the best addition. It’s wonderful all on its own, but I will purposefully make The Best Grilled Lemon Chicken the night before and make two extra breasts. I’ll then add the diced lemon chicken to this pasta and it is like the healthy, grown-up, allergy-friendly version of PB&J. I mean, these were meant to go together. And, high-five for using up leftovers!

Finally–this is great as an entree, especially if you add the chicken, or as a lunch. I LOVE to make lots and eat it for lunch for the next day or two. It’s hearty enough because of the vegetables to be dinner, but not so heavy that it can be a great lunch. It’s the chameleon of pasta salads. And, if you have something you just HAVE to have as a main dish, smaller portions of this could also serve as a side. Just be prepared it will probably upstage anything you’re having as the main dish. Just sayin’.

So, stick out these last few weeks of hot temps and enjoy a cool gluten-free dairy-free pasta salad.

The end-all, be-all of pasta salads. Full of veggies like artichoke hearts, asparagus and black olives this mother-load of Mediterranean flavors swimming in a homemade creamy Italian sauce will blow your mind. Plus, this can serve as a side or entree AND is free of: wheat, dairy, egg, soy, peanut & tree nuts. It's also gluten-free and vegan.

Bring a large pot to boil and salt it generously. Boil your gluten-free pasta to al dente. Drain and rinse it off with cold water and set it aside in a large bowl.

Cut your asparagus and boil it until it's bright green and mostly soft. Quickly drain off the water and put the asparagus into ice water to stop the cooking process. You want it soft, but with still a little bit of bite to it. If it continues to cook it will be limp and mushy, so the ice water stops the cooking completely. (This is referred to as blanching). Drain and add it to your pasta bowl.

Dice the olives, tomatoes and artichoke hearts. Add it to the pasta bowl.

Make your dressing by adding all of the ingredients in the blender, except for the oil. Turn your blender on, and by just cracking the lid, pour your oil in while it is blending to fully incorporate it.

Pour your dressing into your pasta bowl coating it as much or little as you like. I like the whole amount!

Serve immediately, or this will keep well in the fridge covered for a day. I like to make mine a few hours before so that AMAZING dressing has time to sit and coat everything well.

Notes

Feel free to add more or less amounts of the veggies. Peas are also great in this.

Finally, a classic breakfast: french toast–that was once laden with food allergens, has been made free of the top 8 allergens. Plus, all the batter requires is a blender! A warm, sweet bread hot off the griddle with notes of vanilla and cinnamon will make anyone’s day start off right. Free of gluten, dairy, egg, soy, peanut & tree nuts. Vegan too!

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